Eggless Paleo Moqueca
Total time50 min
Prep time20 min
Cook time30 min
4.7(26)
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Learn more →Ingredients
4 servings
For the stew
- 1.5 lb firm white fish fillets (such as cod, halibut, or sea bass), cut into 2-inch pieces
- 3 tbsp fresh lime juice (from about 2 limes), divided
- 1 tsp fine sea salt, divided
- ½ tsp black pepper, divided
- 2 tbsp coconut oil or avocado oil
- 1 medium yellow onion, thinly sliced
- 4 cloves garlic, minced
- 1 red bell pepper, thinly sliced
- 1 yellow bell pepper, thinly sliced
- 2 medium tomatoes, cored and thinly sliced
- 1 can (13.5 oz) full-fat coconut milk
- ½ cup fish stock or water
- 1 tsp ground cumin
- ½ tsp sweet paprika
- ¼ tsp cayenne pepper
- ¼ cup fresh cilantro, roughly chopped
- 2 tbsp fresh flat-leaf parsley, roughly chopped
- 1 tbsp dendê (red palm oil) (optional)
For serving
- lime wedges, for serving
Instructions
- 1
In a bowl, toss the fish pieces with 2 tablespoons of the lime juice, 1/2 teaspoon of the salt, and 1/4 teaspoon of the black pepper. Set aside while you prepare the vegetables, about 10 minutes.
- 2
Heat the coconut oil in a large deep skillet or wide Dutch oven over medium heat until shimmering. Add the onion and cook, stirring occasionally, until softened and translucent, about 5 minutes.
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